Half Time Dutch Oven Venison

• 2 – 3 pounds venison, steaks or chunks (may substitute beef)
• 4 slices bacon
• 6 large sliced mushrooms
• 1 large onion, sliced
• 1 can cream of mushroom soup
• ½ cup red wine
• Salt & pepper to taste

A casserole dish may be used, but best results will be achieved using a heavy cast iron Dutch oven. In frying pan, cook bacon and set aside. Brown venison in bacon drippings with salt & pepper. Layer meat, mushrooms, & onions in a lightly greased Dutch oven. Crumble bacon and spread undiluted mushroom soup on top. Add wine to frying pan & simmer a few minutes, scraping the pan with a fork. Pour over all, cover & place in a 350° oven just before opening kick off. Remove cover at the end of 1st quarter. Meal will be ready at half time. Serve with noodles & pepper or mint jelly.

Pairs well with Iron Gate Pack House Red, Merlot, Chambourcin, or Cabernet Sauvignon